920 Maine Mall Rd South Portland, Maine
207.772.9981 | USA

One of Cafe Marsanne's Signature Dishes: Macadamia Crusted Yellowtail Snapper with Tropical Fruit Salsa

Ingredients
  • 1/2 cup crushed macadamia nuts
  • 1/4 cup flour
  • Salt and white pepper to taste
  • 4 (8-ounce)yellowtail snapper filets, skin and bones removed
  • 1/2 cup milk
  • 1/2 cup vegetable oil or clarified butter
  • 1/4 cup white wine
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon chopped fresh chives
  • 1 1/2 cups Tropical Fruit Salsa (below)
  • 2 cups mixed diced (choose from mango, papaya, kiwi, carambola, pineapple, blackberry, orange, watermelon or any sweet tropical fruit)
  • juice of one lime
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon sugar
  • 1/4 cup freshly squeezed orange juice
  • 1/2 chilli pepper, finely diced, seeds and membrane removed (Serrano or Scotch Bonnet)
  • 1/2 small red bell pepper, finely diced
  • 1 scallion, sliced into thin rounds
Procedure

Mix nuts with flour, salt and pepper. Dip fillets in milk then dredge in nut mixture.

Heat oil in saute pan over medium heat. Place fish, flesh side down, in pan and saute until lightly browned. Turn fish and saute for 2 more minutes.

Remove oil from pan, reserving 2 tablespoons; add wine and orange juice. Reduce by one half and add chives.

Remove fillets to plate. Spoon 1 tablespoon sauce over fish and top with 2 tablespoons of Tropical Fruit Salsa (recipe follows).

For Tropical Fruit Salsa place fruit in glass mixing bowl and add lime juice, orange juice, cilantro, sugar, peppers and scallion; mix well. Season with salt and pepper. Let sit 1/2 hour before serving.

To complete this meal place the Snapper on top of a bed of coconut basmati rice and ENJOY! Tip: Make your Tropical Fruit Salsa ahead of time and allow to marinate for up to 24 hours.

920 Maine Mall Rd | South Portland | 207.772.9981

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